I started making this back when I was a vegan, and even when I reduced all the ingredients to vegan-friendly ones, it was still amazing.
Ingredients:
2 cups cooked wild rice
2 Tblsp. butter
1 Tblsp. minced onions
1/4 cup chopped celery
1/4 cup flour (or wheat flour)
4 cups chicken broth (or vegetable broth)
1 cup cream (or cow/soy milk)
1 can mushrooms, drained (only if you really want them)
1/4 cup dry sherry (optional)
Parsley or chives (a must)
Melt butter in pan and saute onion and celery. Blend in flour
gradually. Add broth, stirring constantly until thick. Stir in rice
and salt and simmer 5 minutes. Add mushrooms; blend in cream and
sherry. Heat to serving temperature. Garnish with parsley or chives.
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